Giant Peach Brown Sugar Pastry Tart

The Amoretti secret formula you ask? Ease, convenience, flavor that knocks your socks off, and a dash of nostalgia!

Everyone's favorite after school snack is back and better than ever!

We're throwing it all the way back to our glory days with this elevated, giant peach brown sugar pastry tart. 

With the warmer weather and all the fruit currently in season, we had to create something that can take us back to summer whenever we need a little break. Plus, we're ready to move on from remembering high school and middle school.

Thus, a peach cobbler inspired pastry tart was born!

Made with our Amoretti® Natural Peach Extract, this is a treat you can enjoy in the dead of winter when peaches are out of season and all the summer vibes are gone. 

(P.S. if you love anything peach, you will LOVE this extract. It smells like a basket full of juicy, ripe peaches. We've never smelled anything this good in our lives, truly!)

It's sweet and packed full of that cinnamon-y peach flavor and buttery crust we all know and love.

Ingredients

For the pastry:

• Two store bought pastry sheets

For the filling:

• 1/2 cup packed dark or light brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon all-purpose flour
• egg wash: 1 large egg mixed with 2 teaspoons milk

 For the Glaze:

• 3/4 cup powdered sugar, sifted
• 1 tbsp. milk, plus more as needed
• 1/2 tsp Amoretti® Natural Peach Extract
• Sprinkles to top

Directions

For the pastry:

1. Preheat your oven to 350 and let your pastry shells sit for no more than 40 minutes or as directed on the box. We don't want them to get too soft.

For the Filling:

1. While the oven is preheating and your shells are coming to room temp, let's go ahead and get started on the filling.
2. In a bowl, combine the brown sugar, cinnamon, and all-purpose flour. Mix until combined.
3. Next, in a separate bowl, add your egg and milk and whisk together until combined. This will be the egg wash.  
4. Once your oven is ready and your sheets have come to room temp, apply the egg wash to the inside of your bottom pastry sheet. Make sure to coat the entire surface and edges.
5. Next, pour the filling mixture onto the sheet and spread evenly.
6. Place the top layer pastry sheet over the base and cover with more egg wash.
7. Grab a fork and poke some holes on the top of the pastry tart. Then, crimp the edges together with the fork.
8. Place in the oven for 20-25 minutes. Oven temperatures vary so keep an eye on this one. You don't want it to burn.
9. Once baked, let cool for an additional 20-25 minutes.

For the Glaze:

1. Once your pastry tart has finished in the oven, grab a separate bowl. 
2. Add your powdered sugar, milk, and Amoretti® Natural Peach Extract. Mix until smooth. 
3. Pour the glaze on the giant pastry tart and even spread across.
4. Add your sprinkles and voila! You have yourself a tasty Brown Sugar Peach Pastry Tart!